Sous Chef (Western) | Bếp Phó (Bếp Âu)

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Assumes 100% responsibility for quality of products served.

Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Work in any section of the kitchen when necessary, due to business levels or colleague shortages.

Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.

Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Have a complete understanding of the hotel’s colleague handbook and adhere to the regulations contained within it.

Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.

Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.

Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.

Ensures that all colleagues have a complete understanding of and adhere to the hotels policies and procedures.

Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.

Attends meetings and briefings as instructed by the Executive Chef.

Always strive to perform any additional duties and responsibilities given

Respond to change in the departmental function as dictated by the industry, company or resort.

Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.

Work in any section of the kitchen when necessary, due to business levels or colleague shortages.